Paneer kathi roll is chapatti roll filled with spicy paneer filling and green chutney. Kathi rolls are great for lunch boxes or picnics. The filling can be altered according to your choice of vegetables. Enjoy this easy and versatile recipe.

For Filling: Cut paneer in long sticks and soak them in medium hot water for 5 minutes.

Heat oil in a pan. Add cumin seeds, when it starts crackling add sliced onions. Stir fry on high heat for a couple of minutes. Add ginger, garlic paste and green bell pepper and stir fry for couple of more minutes. Add paneer.

For chapattis or roti: In a bowl or food processor combine wheat flour and water and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapatti or roti.

Heat shallow pan or tawa and cook each chapatti lightly on both sides. Set aside.

Apply green chutney on one side of the chapatti, put some filling in the center and roll up tightly.

Warm these rolls on the tawa or pan just before you are ready to serve. Cut each roll diagonally and serve.

Serving suggestion:

Wrap these rolls in aluminum foil and enjoy these warm kathi rolls with hot and sweet mango chutney.

During fasting, one can only eat certain things. Singhara flour is one of those. Here I’m sharing with you my mom’s recipe for making parathas from singhara flour [singhara atta] and simple aloo subzi.

In a large bowl, add singhara flour, boiled and mashed potatoes, green chilies, salt. Mix well. Add little water as needed to knead it into a smooth dough. Keep aside for 5 minutes.

Divide the dough into 6 even parts. Make balls of each part nad very carefully roll them flat into parathas. If it is difficult to roll, try using parchment paper. Place the dough ball between two sheets of parchment paper and gently roll. Later peel the parchment paper from both sides and shallow fry it on the griddle or frying pan using very little oil on both sides.

Fry parathas till they trun golden brown on both sides. Parathas are ready to serve.

For making Aloo subzi:

In a pan, heat 1 tbsp of oil. Add cumin seeds and green chilies to it.